Directions
- 1Cut the chuck roast into chunks.
- 2Heavily season the meat with salt and pepper.
- 3Blast a large pot on high heat, open your windows, and give the meat a nice sear on all sides to build maximum flavor.
- 4De-seed the dried chiles using a mixture of Guajillo and Ancho chiles.
- 5Toast the dried chiles in the same flavorful pot with chopped tomatoes, onion, and whole garlic cloves.
- 6Fill the pot with water and simmer until the chiles are softened.
- 7Fish out everything from the pot and blend it all together with Mexican spices (oregano, cumin, cloves, and peppercorns) and some of the chile broth.
- 8Add the seared meat back to the pot.
- 9Strain the blended sauce into the pot with the meat.
- 10Fill the rest of the pot with beef broth, bay leaves, a cinnamon stick, and apple cider vinegar.
- 11Pressure cook the mixture for 45 minutes.
- 12Remove the cooked meat chunks and shred them.
- 13Dip corn tortillas into the top layer of consommé from the pot.
- 14Fry the tortillas in a pan on medium heat.
- 15Load the tortillas with shredded authentic Mexican Oaxaca cheese, shredded meat (double meat for a hungrier person), and chopped onion and cilantro.
- 16Fold the tortillas and crisp them up on both sides until the cheese is melted and bubbly.
- 17Serve the birria tacos with a side of consommé, garnished with fresh cilantro and a squeeze of lime.
Ingredients
- 2 lbs chuck roast
- salt
- pepper
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 1 onion
- 2 plum tomatoes
- 6 garlic cloves
- 5 cups water
- 1 tsp oregano
- 1 tsp cumin
- 4 whole cloves
- 1 tsp black peppercorns
- 2 cups chile water
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- apple cider vinegar
- tortillas
- Oaxaca cheese
- cilantro
- lime
Equipment
cutting boardknifelarge pottongsscissorsblenderstrainerpan
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